I basically followed this recipe (but 1-1/2ed it):

http://www.ice-cream-recipes.com/ice_cr ... wberry.htm

Reading comments, I think:

Bowl was not cold enough, despite a couple of days in the freezer. (No stuff I had to really scrape off.)

Probably wouldn't hurt to get the mix almost frozen before it goes in the thing, either.

Chocolate next...

We use (for chocolate, and it makes 1.5qts):

1 1/2 oz unsweetened cocoa powder
1 1/2 cups milk
2 1/2 cups heavy cream
8 large egg yolks
9 oz sugar
2 tsp vanilla extract

Those 8 eggs vs the 4-5 in your recipe would certainly help contribute a ton of richness.

Mike G wrote:Probably wouldn't hurt to get the mix almost frozen before it goes in the thing, either.

Yeah, before I got one of the self-chillers, that was always a big key for me... letting it get nice and cold in the fridge before trying to freeze it.

Have you tried adding about a tablespoon of alcohol (something tasteless like vodka) into the custard base as a stabilizer? I add it right before I throw it into the frozen canister.

It sounds as if your custard base was chilled enough. I've cut corners a few times and thrown a mostly chilled custard base into the frozen canister and it hasn't changed the results at all for the worse.

Okay, I made Gleam's recipe with its 8 eggs, added some chopped chocolate but otherwise as is; I kept the temp under 170; I whipped the base before mixing to get some air into it; I chilled the heck out of the base and the bowl; I didn't do the vodka this time, so I'd have a comparison for what it does.

Much better! It's still freezing hard but the kids got some in its present semi-pliable state and liked it a lot, the problems of the first batch are all gone. Thanks all!

Now on to my ultimate goal-- replicating Baskin-Robbins' Applejack Ice circa 1970. I've been waiting 37 years to have it again....

Great news!

One more tip: Costco sells 64oz cartons of heavy cream for about $5.70 It's ultra-pasteurized, but it works just fine for ice cream, and that price difference is pretty nice when you're making two batches of ice cream a week.

Mike G wrote:Now on to my ultimate goal-- replicating Baskin-Robbins' Applejack Ice circa 1970. I've been waiting 37 years to have it again....

That was before my time, but you've got me terribly curious with that one.

Please provide progress reports!

E.M.

Somewhat unusually for a kid, I always liked tart, non-creamy ice creams-- I'm sure I was the only 7-year-old in Wichita ordering Daiquiri Ice. Anyway, somewhere in the late 60s-early 70s they had this Applejack Ice-- maybe it was Red Applejack Ice-- ruby red, tart apple flavor, probably some cinnamon flavor, or cinnamon candy flavor. It was my favorite, then it went off the menu board forever. Later (80s?) they had something called Golden Delicious Apple Ice Cream or something like that, it was good, but it wasn't the tart icy purity of Red Applejack Ice.

I've always dreamed of doing what Howard Hughes' aides did once-- his favorite ice cream flavor was discontinued, his aides think, Christ, now we're going to have to buy Baskin-Robbins just to keep Howard in pecan butter brickle or whatever it was, they call up Baskin-Robbins and find out that for a minimum 150-gallon order they'll make you any flavor you want. So they order the ice cream, they rent a cold storage facility, they take delivery of a swimming pool worth of the stuff, they put a gallon in the fridge, Howard has two bowls of it and then announces to his staff, "You know, it's good to make a change once in a while. I think instead of pecan butter brickle I'm going to have mint chocolate chip from now on for dessert."

Mike G wrote:I'm sure I was the only 7-year-old in Wichita ordering Daiquiri Ice.

I can't claim to have grown up in Wichita, but Daiquiri Ice was the only B-R flavor I'd order as a kid

I wonder if the Applejack Ice had Laird's Applejack in it?

I very much doubt it, but I did know even at that age that applejack was some kind of liquor. How did I know that?

David Lebowitz, a twelve-year ex-veteran of Chez Pannisse's pastry staff just came out with "The Perfect Scoop" in Feb 2007, published by Ten Speed Press.

I just checked it out of the library and I'm impressed, especially with Panforte Ice Cream, a mix of candied citrus peel, toasted almonds and cream infused with cinnamon, cloves, nutmeg and honey. He suggests pairing it with Black Pepper ice cream....there's also recipes for Guinness-Chocolate, Vietnamese Coffee, Roquefort-Honey (served with baked pears), Roasted Banana....also sorbets and sherbets and sauces and toppings

Costco now has a Deni ice cream maker, with built-in compressor, available for $150 on their website.

Anyone ever used it? Any good?

One thing I've decided as most of the chocolate is eaten by day 2-- it was a little too eggy-slippery. I think the next batch will cut it down by one. Still, no complaints from the family...

I can definitely see that. When we make vanilla we usually use 6 eggs or so, since, especially without the cocoa, it's just too eggy.

I have the Ben and Jerry's Ice cream cookbook and have liked it very much. The only ice cream I've made that's been too "greasy" is the nutella (when I took cream base and dumped in nutella) I need to work with that recipe.

One of my favorites is mango sorbet. Canned Alfonso puree, and a bit of corn syrup for texture and a little lemon or lime juice to cut the sweet. mmmmm. Tangerine Chocolate Sorbet was also very good. That was from one of the Williams Sonoma ice cream books.

Okay, I identified the Pam-sprayed-in-your-mouth effect.

Some of the recipes I looked at called for half-and-half. So I bought a carton of it for my first strawberry batch, and still had some left over.

I hadn't used any in the chocolate I made, but I didn't quite have enough heavy cream on hand for the next batch (the chocolate, uh, went faster than expected), so I substituted some half and half as well as the milk.

Voila, the greasy mouthfeel is present, though fortunately not a dealbreaker, in the vanilla I just made. Not sure why something halfway between cream and milk should produce an effect neither one of them does, but it did. No more half and half in my ice cream!

Putting my stash of homegrown rhubarb to good use...


rhubarb-tarragon granita*

E.M.

* No machine required.

Now on to my ultimate goal-- replicating Baskin-Robbins' Applejack Ice circa 1970. I've been waiting 37 years to have it again....

So going off my four-decade-old sense memory, I tried to reconstruct the uniquely tart and strong apple flavor of BR's Applejack Ice. Was it cinnamon oil? Lemon or lime for tartness? A particular type of apple? I just couldn't seem to get it...

Then I went to Green City Market one day and tried Seedlings' apple-raspberry cider. Bang! It hit me across the decades, a Proustian rush from the Nixon administration to now. Of course, it was apple dialed up with raspberry, not to the point where you actually taste raspberry, just to the point where apple seems more of itself. So I made sorbet starting with their cider, adding some apples I had and some raspberries (and then straining the seeds and such out), added some lime for tartness, put an egg white in it to help smooth it and... it's not perfect, and it doesn't have the original's carcinogenically red color, but it's clearly on the right track, and achieves the primary goal of making the apple flavor assertive enough to stand up next to other fruit sorbets.

Just an FYI

Williams_Sonoma has a promotion going on where you get an extra freezer canister insert for free with the purchase of the Cuisinart Ice Cream maker.

If you are considering an ice cream maker, I think having the extra canister is extremely helpful.

Jyoti

Mike G wrote:I basically followed this recipe (but 1-1/2ed it):

http://www.ice-cream-recipes.com/ice_cr ... wberry.htm

Reading comments, I think:

Bowl was not cold enough, despite a couple of days in the freezer. (No stuff I had to really scrape off.)

Probably wouldn't hurt to get the mix almost frozen before it goes in the thing, either.

Chocolate next...

I realize this response is about a year late, but I'm just noticing the post now. I think the iciness problem you had arose from the recipe, not your equipment. In my experience, when making fruit ice creams you really have to cook the fruit before pureeing it. Strawberries in particular are just too watery, and are sure to create ice crystals when freezing. Cook some berries (or peaches, apricots, whatever) down with sugar before pureeing, and I suspect you'll have a much superior result.

I just made a WONDERFUL black raspberry sherbet, and while it is a little bit grainy, I don't think it would have been as wonderful if I had cooked it.


4 cups black raspberries
2/3 cup sugar
2 cups whole milk
2 tsp. Chambord
1.5 tsp lemon juice

Puree the berries with the sugar and milk. Push through a strainer to remove seeds (I ended up with a little less than a cup of dryish pulp and seeds in the strainer). Stir in chambord and lemon juice. Chill mixture, and process according to your ice cream maker's directions.

I could have used a little less sugar and a little more of the Chambord and lemon juice, but it's still really yummy.

The week before I had made lemon basil ice cream (egg based) and it was good, but I should have put in a lot more basil. I was worried about the basil overpowering it, but it was pretty subtle.

leek wrote:The week before I had made lemon basil ice cream (egg based) and it was good, but I should have put in a lot more basil. I was worried about the basil overpowering it, but it was pretty subtle.

This sounds really good. Did you cook the basil with the custard mixture, or just let the basil steep in the cream before cooking the custard?

Jyoti

leek wrote:I just made a WONDERFUL black raspberry sherbet, and while it is a little bit grainy, I don't think it would have been as wonderful if I had cooked it...

That recipe sounds delicious. I agree that cooking the fruit may not be necessary or even desirable for sherbet or sorbet. For ice cream, however, I'll stand my my theory that cooking the fruit creates a far superior end result.

leek wrote:I just made a WONDERFUL black raspberry sherbet, and while it is a little bit grainy, I don't think it would have been as wonderful if I had cooked it.

Made some raspberry lambic beer sorbet (best thing to ever come out of my cuisinart). I actually kind of like the graininess from the seeds. It's like eating the fruit fresh.

jygach wrote:

leek wrote:The week before I had made lemon basil ice cream (egg based) and it was good, but I should have put in a lot more basil. I was worried about the basil overpowering it, but it was pretty subtle.

This sounds really good. Did you cook the basil with the custard mixture, or just let the basil steep in the cream before cooking the custard?

I cooked it in together, pureed it all up, strained it, and also added shredded fresh basil to the mixture when churning it.

Bill/SFNM wrote:
Ed,

I have also had the Musso 4080 on my wish list for a few years. A friend owns one and always turns out the richest, creamiest, smoothest, most awesome ice cream. I've owned a Donvier for about 20 years and it does a fine job, but there is no comparison. I think this is one of those cases of getting what you pay for.

I've held off getting one because my weight would likely double within the first month.

Bill/SFNM

So, in a review for the Whynter IC-2L SNO on Amazon, there was a claim that Whynter is the manufacturer of the Lello Musso machines. The two units (the IC2L and the Musso 4090) don't look completely identical, but do have a very similar form. Given that the Musso 4090 is $400 on Amazon, and the Whynter IC-2L is $235 at Newegg, I'm curious if anyone has ever used the Whynter, or knows whether it's really the same maker as the Mussos.

edit: Lots of annotated pictures here, which seem to say that the construction/engineering are poor, but that the ice cream quality is very good.

This is our collection of on-line instructions manuals for several popular models of home ice cream makers including the Krups "La Glaciere", the White Mountain Ice Cream Maker, the Donvier ice cream maker and the Richmond Cedar Works ice cream makers. In order to view or print these manuals you must have the free Adobe Acrobat Reader installed in your web browser. We are currently seeking copies of instruction manuals for several discontinued ice cream makers including Sterling, and Waring. If you have a copy of any of these ice cream maker instruction manuals we will send you a Zeroll ice cream scoop in exchange for letting us borrow the manual to produce an on-line copy..




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Scotsman Ice Machine